Ah, good ole Christmas Crack. Why is it called crack you ask? Because it’s so good you won’t be able to stop eating it!
My grandma usually made this with saltine crackers, but I wanted to try using graham crackers. This recipe is such a classic, isn’t it? And, it’s the perfect last minute, oh-crap-I-forgot-to-make-cookies-for-the-party dessert. It’s the stress free dessert that everyone loves! It only has 5 ingredients (unless you want to be fancy and sprinkle some vanilla extract in there and then salt on top, WHICH I RECOMMEND OH MY GOODNESS), and it’s so yummy you have no excuse NOT to try it this year!
I love this toffee because is a no fail recipe. It comes out perfect every time!
Let’s get started:
Line a baking sheet with parchment parchment paper. This to me is the most important step because we’re dealing with toffee here, and its much easier to pull the toffee covered graham crackers from parchment paper than it is from the baking sheet. Then line up your graham crackers and squeeze them as close together as they will go.
When making the toffee, I added a splash of vanilla extract. I learned this from my dad. He would make us either pancakes (if I won) or waffles (if my brother won) every Sunday morning before church, and he told me once that his secret ingredient was adding vanilla extract to the batter. Now, my dad makes THE BEST pancakes in the world. THE BEST. So now, anytime I make something sweet, I add vanilla extract to the mix to give it that extra special umph.
I could not get my camera to focus on the crackers because the toffee was clouding it so much! lol! Santa, please bring me a new camera! But once the toffee is made, spread it right away over the graham crackers and bake in the oven for 8 minutes.
When the toffee has hardened, spread the chocolate chips on top immediately and let them sit until they all look melted and ready to spead easily. I tried to take a decent picture here to show you what it looks like half way done.
The last step is sprinkling your almonds on top. Now, ever since the salted caramel mocha that Starbucks has graciously blessed us with each season, I have found out that sprinkling salt on top of sweet things is GENIUS. It brings out the flavor SO much more. Oh my gosh, it makes these toffee covered crackers SO much better. Please try!
Recipe down below:
- 24 Graham Cracker squares
- 3/4 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 tsp vanilla extract (optional)
- 1 1/2 cups chocolate chips
- 1/2 cup chopped almonds or pecans
- sprinkle of salt on top! (optional, but necessary)
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Place graham crackers in a single layer side by side on the large baking sheet. Set aside!
- In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, and keep an eye on it. Immediately pour mixture evenly over graham crackers, then bake for 8 minutes.
- When the graham crackers are ready, remove them from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit there for a bit so they have a change to melt. Spread melted chocolate with a rubber spatula or knife. Sprinkle almonds and salt on top.
- Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. I, however, was extremely impatient so I made room in my fridge and let them harden for 45 minutes. Lol! When chocolate is hard, break the toffee into pieces and enjoy!